Chinese-style braised beef one-pot

Chinese-style braised beef one-pot

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(183 ratings)

Prep: 10 mins Cook: 2 hrs - 2 hrs, 30 mins


Serves 6

Great for casual entertaining, when you fancy a warming beef stew but with some more vibrant flavours

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal513
  • fat29g
  • saturates10g
  • carbs9g
  • sugars4g
  • fibre0g
  • protein54g
  • salt2.39g
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  • 3-4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 6 garlic cloves, thinly sliced
  • good thumb-size piece fresh root ginger, peeled and shredded
  • 1 bunch spring onions, sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 red chilli, deseeded and thinly sliced
  • 1½ kg braising beef, cut into large pieces (we used ox cheek)



    The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…

  • 2 tbsp plain flour, well seasoned
  • 1 tsp Chinese five-spice powder
  • 2 star anise (optional)
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 2 tsp light muscovado sugar (or use whatever you've got)
  • 3 tbsp Chinese cooking wine or dry sherry
  • 3 tbsp dark soy sauce, plus more to serve
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 500ml beef stock (we used Knorr Touch of Taste)
  • steamed bok choi and steamed basmati rice, to serve


  1. Heat 2 tbsp of the oil in a large, shallow casserole. Fry the garlic, ginger, onions and chilli for 3 mins until soft and fragrant. Tip onto a plate. Toss the beef in the flour, add 1 tbsp more oil to the pan, then brown the meat in batches, adding the final tbsp oil if you need to. It should take about 5 mins to brown each batch properly.

  2. Add the five-spice and star anise (if using) to the pan, tip in the gingery mix, then fry for 1 min until the spices are fragrant. Add the sugar, then the beef and stir until combined. Keep the heat high, then splash in the wine or sherry, scraping up any meaty bits. Heat oven to 150C/fan 130C/gas 2.

  3. Pour in the soy and stock (it won’t cover the meat completely), bring to a simmer, then tightly cover, transfer to the oven and cook for 1½-2 hrs, stirring the meat halfway through. The meat should be very soft, and any sinewy bits should have melted away. Season with more soy. This can now be chilled and frozen for up to 1 month.

  4. Nestle the cooked bok choi into the pan, then bring to the table with the basmati rice straight away and tuck in.

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Comments, questions and tips

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fayfumbs's picture
20th Oct, 2012
Used beef shin and cooked for 2 hours. Delicious. Didn't have bak choi, but added a chopped green pepper.
20th Oct, 2012
Can't tell you how nice this recipe is. Cut corners with lazy garlic/ginger. Made no difference. Great meal to make & freeze for winter.
20th Oct, 2012
This recipe is really delicious and easy to make. I use beef shin which makes the sauce go lovely and thick during cooking. I have done it with the bok choi, and I've also added fried aubergine which was also good. I made this for a dinner party once and everyone was really impressed!
6th Sep, 2012
Made this for t last night added peppers mushroom and extra five spice powder.left in oven for 4 hours.the sauce came out absolutely delicious and the meat just fell apart,served with small roast potatoes and savoy cabbage.
5th Sep, 2012
This was so good. The smells were just amazing and my husband has not stopped raving about this meal. A must try.
15th Aug, 2012
absolutely delicious, husband and 4 kids really enjoyed this dish, will defo make it again :)
9th Aug, 2012
This is an absolute 5 star recipe, nothing to add to previous comments really, it is our favourite casserole/comfort food dish, there is nothing I would change, only say that you must use ox cheek as it is the most amazing meat for flavour and succulence.
29th Jul, 2012
Made a beef version and a vegetarian version (using meatless beef tips which were so awful I was on the verge of throwing out until I found this recipe). Ground my own chinese five spice (and used regular pepper as out of szechuan peppercorns). Doubled the chilli even though all other ingredients were halved and will be making again for certain. Really balanced depth of flavour and fantastic savoury taste
19th Jul, 2012
Tastes as good as it smells! Used a mix of braising steak and shin beef to try. The shin was definitely the best. My daughter is not too fond of casseroles but she loved this.
15th Jul, 2012
An excellent recipe and one I'd make again, I've recommended this to friends too. A definate 5 star rating for this one.


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